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How to Cook Appetizing Chips Cookies

Without fail making ultimate Chips Cookies easy, tasty, practical.

Chips Cookies
Chips Cookies

Good Evening every body, at this time you get present recipe Chips Cookies with 17 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 3 stages of easy cooking Chips Cookies.

Ingredients for Chips Cookies

  1. Needed : A. mixed.

  2. Prepare 250 : butter (softened, still cool to touch).

  3. Needed 1/2 C : dark brown sugar.

  4. Needed 1/2 C : white sugar.

  5. Prepare 1/2 tsp : salt.

  6. Needed 1 tsp : vanilla extract.

  7. Needed 1 : egg.

  8. Prepare : B. Extras.

  9. Prepare 1/2 C : peanut butter chip/chocolate chip.

  10. Needed 1/2 : almond flakes (baked - optional).

  11. Prepare : C. combined.

  12. Prepare 2 C : flour.

  13. Needed 2 tbsp : milk powder.

  14. Needed 1 tsp : baking soda.

  15. Prepare 1 tsp : baking powder.

  16. Needed 1/2 C : rice flour.

  17. Needed 1/2 C : corn flour.

If all ingredients Chips Cookies it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Chips Cookies

  1. Using a wooden spatula, mix A until just combined..

  2. Mix in B (chips & almond flakes - bake almond flakes until lightly brown if using. Almond flakes is optional)..

  3. Next, combine ingredients in C. Add C to A in batches until soft dough is formed. Spoon dough onto a baking tray lined with parchment paper. Bake at 160 C for 13-14mins or until cookies are lightly browned. Remove and leave cookies to cool before transferring them to a cooling rack. Store in an airtight container/glass jar..

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